Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

Food Science and Technology International

Volumn 14, Issue 5_suppl, 2008, Pages 103-108

  Osorio, O ^a   Martinez Navarrete N ^b   Moraga, G ^b   Carbonell, J V ^c  

^a UNIVERSIDAD DE NARIÑO   (Colombia)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

hot filled; hysteresis area; pasteurization; pectin methylesterase; strawberry; taste quality; viscosity

Indexed keywords

FOOD STORAGE; FRUITS; PASTEURIZATION; SENSORY PERCEPTION; VISCOSITY;

HOT-FILLED; HYSTERESIS AREA; PECTIN METHYLESTERASE; STRAWBERRY; TASTE QUALITY;

HEAT TREATMENT;

EID: 84992727794     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208095328     Document Type: Article

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